Our Professional Pinsaiolo Course is taught according to the “Associazione Autentica Pinsa Romana” guidelines and is held individually or in a small group. This way you will have all the time and one to one support you need from our certified instructor. The Pinsa processing technique follows strict standards for both the flour and water quantity and temperature.

One day Pinsa Course

This type of course suites both professionals willing to implement their knowledge and technique in the fast growing world of Pinsa and also baking amateurs, healthy food lovers.

You will acquire basic theoretical knowledge about Pinsa maturation and leavening and its difference from the classic pizzas.

You will learn and practice how to:

• make and handle a high hydration dough

• portion and shape the dough

• stretch the dough and the technique to obtain the particular Pinsa shape.

• par-bake and bake Pinsa

At the end the course participants will receive a certificate of attendance and the Friend of Autentica Pinsa Romana” members.

Three Day Pinsa Course

During our 3/4-days course you will learn How To:

• Make and handle high hydration dough (80 – 100% of water).

• Portion, shape and fold the dough to obtain perfect proofing and maturation.

• Stretch the dough using the particular stretching technique for Pinsa.

• Organize your production by baking or par-baking.

• Use and maintain the oven.

• Top, Bake and Present the Pinsa with seasonal ingredients and Italian pizza toppings.

Gain theoretical knowledge on:

• The importance of leavening, fermentation and how they affect nutrition & flavor.

• How temperature affects the dough.

• How equipment choice and layout affects productivity.

At the end of the course you will receive a “Pinsaiolo” diploma certified by “Autentica Pinsa Romana

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Our Testimonials

My restaurant for a long time wasn't going the way I wanted: after consulting with Pinsa Romana Consulting and especially Michele, I'm working like I did in the pre-pandemic period, making my business go full steam ahead

Theresa Baker
Pizzeria Owner

With Michele, I finally rediscovered the joy of doing my job: with Pinsa, I finally found the key to the success of my store

Massimo Lori
Italian Bakery Owner

I was looking for a business to feel like my own, and since I have always liked the culinary field, I looked for what solutions the web offered me: after trying Pinsa Romana Consulting and opening my first Pinseria I am really satisfied with the result. Thank you!!!

Robert D. Perin
Brand-New Pinseria

I requested a consultation from Pinsa Romana Consulting for my Bistrot, the result? A great contribution of knowledge and experience, which allowed me to increase the workload of my restaurant in just a few weeks!

Stacey M. Schirmer
Bistrot Owner

After trying for a long time to turn my restaurant around, I finally decided to go with consulting. I have never made a better decision in my life, kudos to the Pinsa Romana Consulting team.

Nino Kolar
Restaurant Owner